| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
French |
|
1 |
Servings |
INGREDIENTS
| 1 |
|
Loaf French Bread (cut into 1 inch slices) |
| 6 |
lg |
Eggs |
| 1 1/2 |
c |
EACH milk & half/half |
| 1/4 |
ts |
Nutmeg |
| 1/4 |
ts |
Cinnamon |
| 1 |
|
Stick unsalted butter, softened |
| 1 |
c |
Packed light brown sugar |
| 2 |
tb |
Dark corn syrup |
| 1 |
c |
Coarsely chopped pecans |
INSTRUCTIONS
TOPPING
1) Generously butter a 9 x 13 baking dish. Fill dish with bread slices.
2) Mix eggs, milk, half & half, vanilla, nutmeg & cinnamon. Pour mixture
over bread slices and refrigerate covered overnight.
3) Heat oven to 350 degrees
4) Mix butter, brown sugar, and corn syrup. Stir in pecans. Pour over bread
before baking.
5) Bake until puffed and golden brown...approx. 40 mins. Let stand 5
minutes before serving.
Makes approx. 10 pieces
This makes a wonderful breakfast treat...VERY TNT Posted to TNT - Prodigy's
Recipe Exchange Newsletter by SXSP63B@prodigy.com ( PAMELA J REILING) on
Apr 19, 1997
A Message from our Provider:
“Gratitude produces deep, abiding joy because we know that God is working in us, even through difficulties. #Charles Stanley”